Adai is a traditional south Indian breakfast, great protein and iron rich start for a healthy day. My Amma use to prepare this breakfast growing I remember how I empty my plate quickly and wait for second batch. Unlike other dosai Adai takes little longer time to cook but its worth waiting for it.

My Amma prepares a traditional Iyer style Adai – no onion version. After my marriage my mil cooked Adai with onion. I loved this version as it enhance the taste. Except the onion addition both mothers Adai preparation is same.

One thing I admire about Indian cooking is the way recipes are paried up. Not that I am talking Ill about other cuisines, it is just my ignorance, in the envitonment i grown up I am familiar with few South Indian recipes. I think about Some breakfast classic combo

Did I miss anything? If yes comment them lets enjoy recollecting some yummy combo.

Usually Adai is prepared with lentils and rice. To add a healthy fibre touch to our diet I used Quinoa and little rice. Like Quinoa Idli, Quinoa bisi bele bath this is yet another fusion recipe – Indian style welcome in home. Do you have leftover Adai batter and bored to repeat it for the second day? Try Adai Paniyaram

Fiber rich Quinoa is not only healthy but also goes well in many Indian dishes. This Quinoa Adai is loaded with lot of good stuff. Tasty and healthy tiffin.

Author: Vidya Srinivasan

Recipe type: Adai

Cuisine: Indian

Ingredients

Quinoa - ¼ cup + 1 tbsp

Quinoa - ¼ cup + 1 tbsp

Boiled Rice (Boiled Rice used for making Idli/Dosa) - 2 tbsp

Boiled Rice (Boiled Rice used for making Idli/Dosa) - 2 tbsp

Toor dal - ¼ cup

Toor dal - ¼ cup

Channa dal - ⅓ cup

Channa dal - ⅓ cup

Moong dal - 2 tbsp

Moong dal - 2 tbsp

Onion - 1, big finely chopped

Onion - 1, big finely chopped

Red chillies - 3

Red chillies - 3

Curry leaves - few

Curry leaves - few

Coriander leaves - few

Coriander leaves - few

Ginger - ½ tsp, peeled

Ginger - ½ tsp, peeled

Asofetida - a generous pinch

Asofetida - a generous pinch

salt - as needed

salt - as needed

Coconut Oil - to cook

Method

Soak all the lentils, Quinoa and Rice together for about 2 - 3 hours

Drain the water, and Grind into course batter along with red chillies and ginger. Add required amount of water and prepare a batter thicker than idli/dosa batter

Add onion, coriander leaves, curry leaves, hing and salt

Heat iron skillet in medium flame, once its hot add oil and add two ladle full of batter and spread into a thicker adai drizzle some oil

After one side is cooked well,drizzle oil and cook other side. Serve with jaggery / aviyal/ chutney/podi/sambar

Notes

1. If you prefer softer Adai increase the amount of moong Dal and reduce channa dal2. 3 tbsp of urad Dal can also be added for soft Adai. Ferment the batter if you are using urad Dal3. Raw rice rice can be used instead of Quinoa4. Varagu arisi, brown rice can be used instead of quinoa5. Regular oil can also be used for cooking